My husband’s family is a big, fun jumble of Louisianans…originally from the heart of the Louisiana rice farming country. When their family gathers, you have to know how to feed a crowd—and they all do.
The girls (and some boys) that my husband grew up with all have stayed in or returned to Louisiana, have families of their own—and are all good cooks. I recently asked one of them for a “tried and true” recipe—and got this gem in return. She recommends serving this with pork tenderloin…and we thought it was yummy with roasted shrimp too. If we’re lucky, she (and others in our wonderful family) will send more—and soon! Merci, nos belle cousine!
Grits N Greens Casserole
(from “Hissy Fit”)
2 cups whipping cream or Half and Half
8 cups chicken broth, divided
2 cups grits – not instant or quick cooking
1 1-pound bag frozen mustard greens or collard greens
2 sticks butter
2 1/2 Cups Parmesan cheese
1/2 teaspoon fresh ground pepper
1 cup cooked and crumbled bacon
Butter a 13 x 9 or 2-quart casserole. Combine the cream and 6 cups of the chicken broth and bring to a boil. Stir in the grits and cook over medium heat until the mixture returns to a boil. Cover, reduce the heat to simmer and continue to cook, for about 25 to 30 minutes or until the grits are done. Stir frequently to keep it from sticking or burning to the pan. Add a little milk if needed to thicken to the right consistency—which should be like creamy on-the-thin-side oatmeal.
While the grits are simmering, cook the frozen greens with the remaining 2 cups of chicken broth until tender, about 5 to 8 minutes. Drain the greens well in a colander, pressing with a spoon to get as much liquid out as you can. Add the butter, 2 cups of the Parmesan and pepper to the cooked grits and stir until the butter is melted. Stir in the cooked greens and spoon into the buttered casserole. Top with the additional ½ cup of Parmesan and the crumbled bacon. This can be served at room temperature or heated in a 350 oven until browned on top.